We used Roberta’s Pizza Dough and Cheeses Pizza recipes from New York Times Cooking (adapted by Sam Sifton) then added our other favorite ingredients.

Tip 1: If you refrigerate your dough, make sure you lightly oil the bowl or plate when bringing to room temperature to make sure it doesn’t stick.

Tip 2: When cooking the base pizza (see the Cheeses Pizza recipe from @nytcooking), we cooked ours at 550 degrees Fahrenheit on a pizza stone (~$20 from @target) that had been warming in the oven for at least an hour.

Here’s our club pizza recipe…

– Cook 3 chicken tenders, seasoned with salt, pepper, onion and garlic powders. Cook on medium-low heat until temp is 165 F.

– In separate skillet, cook 4 pieces of @blacklabelbacon to preferred doneness (ours still had some crispness but was still pliable)

– Vine ripened tomatoes, thin sliced. Pat with paper towel, season with s+p. Lay on paper towel.

– Iceberg or romaine lettuce rinsed and shredded (handful)

– Arugula lettuce, rinsed (handful)

– In small bowl, whisk 1.5 tbsp @hellmannsmayonnaise 6 drops of lemon juice, a tiny bit of salt, freshly ground black pepper.

– Toss mayo mixture with damp lettuce using a spatula until evenly distributed.

– Slice ripened avocado (seasoned with s+p) while pizza cooks for about 6-7 minutes.

– Brush melted butter with a little minced garlic on the pizza crust as soon as it comes out of the oven.

Assemble in this order… chicken, bacon, lettuce, tomato, avocado. Then tuck in a few extra pieces of bacon and chicken on top. Eat while crust is still warm.

Hope you enjoy!